Gourmet Kosher Cooking

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Hot Chocolate

It’s slowly inching up on that time of year again – the time when hot chocolate is the drink of choice and nothing says a cozy and inviting kitchen like a nice, steaming cup waiting on the counter. While my children have been known to use a mix for a quick hot cocoa as they fly out the door in the morning, for the more leisurely moments it’s nice to make the real thing. Here is a recipe for a super-rich hot chocolate that can be made for those special family occasions.
Hot Chocolate
4 cups half–and-half or whole milk
4 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
Whipped cream for the top (this should not be considered optional!)

In a heavy saucepan, combine half-and-half and chocolates. Stir in corn syrup. Cook, stirring or whisking constantly, over a low-medium heat until chocolate is melted and mixture is smooth. Pour into mug and top with whipped cream. Serves 4 to 6, depending on the size of the mugs and the appetites!

3 thoughts on “Hot Chocolate”

Just an idea for a healthier version…my mom used to make this all the time when we were kids, but she always used skim milk and some cornstarch to thicken it and make it seem creamier and richer without the extra calories and fat.

You are absolutely right! And there are many other less calorie and fat-intense versions. This is the just the ultimate super-rich one that should be saved for special occasions – a good mark on a test where you worked so hard, a Sunday afternoon after running around in the snow, a cozy Motzei Shabbos…when would you you serve it?